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Edamame And Pickled Chili Dimsum

By Master Chef Lian Yun Lei

  • Knead wheat starch, potato starch with hot water.
  • Clean and peel the edamame, blanch them, coarsely mash them and keep aside.
  • Finely chop the pickled chilli, add it into the edamame and mix with all mentioned seasoning. 
  • Now press the desired piece of dough and roll it with the stuffing of the mixture.
  • Steamed for 4minutes, serve hot.


  • Edamame - 100 gm
  • Pickled chilli - 20 gm
  • Salt - 2 gm
  • Sugar - 3 gm
  • Vegetable broth powder - 2 gm
  • Wheat starch - 100 gm
  • Potato starch - 75 gm